05/11/2026
Mini Cupcakes Recipe
INGREDIENTS:
- 2 eggs
- 2 tbsp corn oil (28 grams)
- 2.5 tbsp milk (38 milliliters)
- 1/3 cup cake flour (40 grams)
- 2.5 tbsp granulated sugar (30 grams)
- A few drops lemon juice or white vinegar
METHOD:
1. Separate the egg whites and yolks. Chill the whites in the fridge for 10 minutes to help them whip up better.
2. In a bowl, mix 28g corn oil and 38ml milk until fully emulsified.
3. Sift in 40g low-gluten flour and stir until no dry spots remain. Add the yolks and mix until smooth.
4. Add a few drops of lemon juice to the chilled egg whites. Beat while gradually adding 30g sugar in three batches, until stiff peaks form.
5. Gently fold a spoonful of meringue into the yolk batter to lighten it. Then fold that mixture back into the remaining meringue until fully combined.
6. Transfer the batter to a piping bag. Snip a 1 cm opening and pipe into mini paper cups, filling each about 80% full.
7. Bake at 130°C for 30 minutes. Then raise the temperature to 140°C and bake for another 10 minutes.
8. Once baked, give the cupcakes two gentle shakes and invert them onto a cooling rack.
9. Decorate if you like, or enjoy them as-is, soft and golden.
